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| Tangerine Pulp - Fresh |
18 ounces |
| Sugar |
8 ounces |
| Water |
8 ounces |
| Heavy Cream |
2 ounces |
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| Juice the ripe tangerines, removing seeds or large pulp sections with a coarse strainer. The juicer attachment on my stand mixer has a great strainer basket. Pour the juice into a large container or bottle, cover and chill for several days. Allow it to be undisturbed so that the pulp will settle. |
| Combine sugar and water and bring to a full boil. Cool and store covered in a clean container. Chill until very cool, overnight is good. |
| Carefully pour the nectar off the top of the bottle without disturbing the pulp. Nectar is not needed for recipe. Measure correct amount of pulp and combine with the chilled syrup and heavy cream. |
| Assemble freezer bowl on ice cream maker. Following manufacturers instructions, add the Mix and freeze to desired consistency. |
| Move to a pre-chilled storage container, cover and place in your freezer for several hours or overnight in order for the dessert to ripen. |
| To soften, move to the refrigerator for a period of time before serving. Serve in a chilled dish. |
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